Sardine Gravy

Ingredients

• % lb. of butter
• 2 tbsps. of flour
• % pt. of strong bouillon or fish stock
• % pt. of white wine
• 1 pinch of pepper
• 2 yolks of eggs
• Juice of '^ lemon
• 4 — 6 sardines
• Salt

Method

1. 1

   The sardines are soaked in water for 0.5 hour, then chopped fine and rubbed through a sieve.

2. 2

   Melt the butter, stir in the flour and stew a while, then add the bouillon, or fish stock if used for fish.

3. 3

   Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 77. The excerpt below is the record exactly as published.

SARDINE GRAVY. For Fish and Meat. Quantity for 6 Persons. % lb. of butter Juice of '^ lemon 2 tbsps. of flour 4 — 6 sardines % pt. of strong bouillon or Salt fish stock 1 pinch of pepper % pt. of white wine 2 yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.